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Fresh Food Facts / Food Dictionary
Page: 13
Malanga
The word used in the Spanish-speaking parts of the Caribbean for Taro root (or a close relative of Taro.) It is prepared by either boiling and mashing like potatoes, or slicing and frying into chips. It is also used in soups as a thickening agent.
Marrow
A soft, fatty tissue found in the hollow center of an animal's bone -- particularly plentiful in the shin and leg bones. Considered a delicacy in Europe, marrow is light and digestible with the same amount of calories as beef fat. It can be cooked in the bone, removed, and eaten. And it can be used in soups and stews for flavor and body. Also Vegetable Marrow.
Marzipan
A pliable confection made from ground almonds, sugar, and egg whites, marzipan is often colored and hand shaped to resemble fruits and vegetables for gift giving. It's also commonly rolled into thin sheets and used to cover wedding cakes or sliced into strips and molded to resemble bows and ribbons.
Masa Harina
Masa is a paste made by soaking maize in lime and then grinding it up. Masa harina is the flour made by drying and powdering masa. It is used in mexican cooking for items such as corn tortillas. The literal meaning is "dough flour".
Marsala
A rich wine from Sicily to which brandy has been added to increase the alcohol. The sweet version is used in the Italian custard, zabaglione; the dry to stimulate the appetite.
Mascarpone
A rich, silky Italian cream cheese made with 60% to 75% milk fat. The mild, buttery flavor works well in desserts (such as the coffee-flavored tiramisu), or as a filling for ravioli.
Melon
A family of fruits. All have a thick, hard, inedible rind, sweet meat, and lots of seeds. Common examples: watermelon, cantaloupe (aka rock melon).
Mesclun
A French term meaning "mixed." It refers to a mix of defferent young greens and herbs.
Mirepoix:
A mixture of diced carrots, onions, celery, and herbs sauteed in butter. Mirepoix is used to season sauces, soups, and stews. It is also used as a bed to braise meats and fish.
Mirin
Sweetened sake (Japanese rice wine)
Mixed Spice
A classic mixture generally containing caraway, allspice, coriander, cumin, nutmeg & ginger, although cinnamon & other spices can be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie Spice' is very similar).
Molasses
see Substitutions
Mole
A rich, dark sauce traditional to Mexican cuisine. There are many types but most are a blend of onion, garlic, chiles, ground nuts, and a small amount of chocolate.
Mother Sauces
A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demi-glace or brown; 2. Velouté or blond; 3. Béchamel or white; 4. Hollandaise or butter; 5. Tomato or red.
MSG
Monosodium glutamate; looks like fine salt. It has no pronounced flavor of its own, but can intensify the flavor of savory foods, and is used as a flavor enhancer. It's in the spice isle of supermarkets.
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